These madeleines are dangerously moreish. Soft, crisp, buttery and packed with the delectable aroma of orange blossom water and orange zest. It takes several greedy mouthfuls before the unsettling desire to have more subsides. Maybe I am just greedy like that.
Orange blossom water can be purchased from most Middle Eastern, Mediterranean or speciality shops. I bought mine from my favourite local supermarket – Farmer Jack’s Subiaco. The madeleine mixture can be made up to 24 hours ahead. Best enjoyed fresh out of the oven dusted with icing sugar together.
ORANGE BLOSSOM MADELEINES
Prep time: 30 minutes
Makes: 32 madeleines
200g/7oz plain flour, sifted
2 tbsp orange blossom water
1 tbsp orange zest
8g baking powder
100g/3.5oz butter, melted
4 tbsp full-fat milk
1. Melt the butter in a saucepan over low heat and set aside.
2. With a stand or hand mixer, on medium high speed, mix the eggs with the sugar until the mixture becomes pale and fluffy. With the mixer on slow, add the orange flower water and 3 tbsp of milk. Fold in flour and baking powder. Then the butter and remaining 1 tbsp of milk.
3. Allow mixture to stand for at least 15 min and up to 24 hours. Preheat your oven to 240°C/465°F.
4. Generously grease and flour the madeleine pans. I do mean, generously grease your pans (unless you have a non-stick one). Fill pans 3/4 full. Roughly a tablespoon or two of mixture per slot.
5. Bake at 240°C for 5 minutes before lowering the temperature to 200°C/390°F. Bake for another 10 minutes.
6. Remove from oven and allow to cool before carefully removing madeleines from pan. Serve immediately.